Jordan Smith, the opening chef at Mission American Kitchen, the consultant who helped reinvent Downtowner Woodfire Grill, and a longtime D’Amico star, is getting ready to open a new restaurant near Downtown Minneapolis.
It has no name yet but does have a location, 600 Washington Ave. N. It will be a pizzeria but not like any Minnesota pizzeria I know of. Its hook will be a coal-fired oven, a type of pizza cookery most common in the Northeast and the essential form of pizza in New York City. The oven fires at 900 degrees, meaning pies are done in approximately two minutes.
Clean-burning (“cleaner than wood